Soufflé–Iced. No. 3. “À la Walter Scott.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 pt. of syrup ↝ Syrup, NFS [Jams, syrups, toppings]
15 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1/2 pt. of curaçoa
half that quantity each of orange-flower water
and orange juice ↝ Orange, raw [Citrus fruits]
1 pt. of double cream whipped ↝ Cream, heavy [Dairy and Egg Products]

Instructions (1)

Prepare as an ordinary ice soufflé, only take care that it is not too liquid as there is so much liquid in the flavouring of this one.

Original Text

Soufflé–Iced. No. 3. “À la Walter Scott.”
Ingredients: 1 pt. of syrup, 15 yolks of egg, ½ pt. of curaçoa and half that quantity each of orange-flower water and orange juice, 1 pt. of double cream whipped.
Prepare as an ordinary ice soufflé, only take care that it is not too liquid as there is so much liquid in the flavouring of this one.

Notes

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